The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications

The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications

For centuries, macroalgae, or seaweeds, have been a significant part of East Asian diets. In Europe, seaweeds are not considered traditional foods, even though they are increasingly popular in Western diets in human food applications. In this study, a biological processing method based on semi-solid...

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Bibliographic Details
Main Authors: Gabriele Maiorano, Francesca Anna Ramires, Miriana Durante, Ilaria Elena Palamà, Federica Blando, Gianluca De Rinaldis, Ezio Perbellini, Valeria Patruno, Carlo Gadaleta Caldarola, Santa Vitucci, Giovanni Mita, Gianluca Bleve
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
edible seaweeds
<i>Gracilaria gracilis</i>
microbial starters
safety assessment
nutritional traits
novel food
Online Access:https://www.mdpi.com/2304-8158/11/18/2811

Internet

https://www.mdpi.com/2304-8158/11/18/2811

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